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I hope you aren’t getting tired of all these crock pot recipes! After years of not using my crock pot I just can’t seem to get enough of it lately. Why didn’t I learn to love my crock pot years ago when I had kids at home and dinner time was crazy time!?!? Being able to pop my dinner in the crock pot first thing in the morning and then not worry about it the rest of the day is the best. I guess I’m a slow learner when it comes to some things.
We don’t eat a lot of red meat at our house. One reason is Cali is allergic to it and the second is we prefer chicken. But once in a while a nice Sunday roast is just what is called for. Growing up a think we had a beef roast almost every Sunday, or at least it seems like we did.
This recipe uses a chuck or round roast along with a sauce of beef broth, balsamic vinegar, Worcestershire sauce, soy sauce, honey, garlic and red pepper flakes. The balsamic vinegar and honey give it a slight sweetness and tang that I love. I am a big vinegar fan but it is very subtle in this recipe. Just enough to make me happy.
The marinade is just poured over the meat, pop the lid on and let it cook away. About 4 hours on high and 6-8 on low. The meat is down when you can pull it apart easily with a fork.
Be sure and save some of the juice to pour back over the meat after it is shredded. It would also make a great au jus if you make French Dip sandwiches with the meat. I just served it as is for Sunday dinner along with some fresh asparagus and a salad. (husband is cutting down on the carbs!)
Quick, easy and delicious!!
Fore more quick, easy and delicious check out these crock pot recipes:
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- 1 3-4 lb. boneless roast beef (chuck or round roast)
- 1 C beef broth
- 1/2 C balsamic vinegar
- 2 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- 1 1/2 Tbsp honey
- 1/2 tsp red pepper flakes
- 3 cloves garlic, chopped
- Place roast in crock pot. Mix together remaining ingredients.
- Pour over roast.
- Cook on high for 4 hours or low for 6-8 hours.
- Remove roast from cooker and shred with a fork. Place in serving dish.
- Pour 1/2 C of juice over roast.
Recipe adapted from Add a Pinch